Margarita Pork Steaks

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Did you make those Prickly Pear Margaritas yet? I know some of you have! So delicious and just plain fun!

When I made them I ended up with quite a bit leftover. Yes, I sipped on them for a couple days, but I also used some to make these tasty Margarita Wild Pork Steaks.

If you have some leftover margaritas of any kind, feel free to use them. If you won’t be making margaritas any time soon, you can also get by with some fresh squeezed lime, sugar, and tequila to take the place of the margaritas in the recipe. This will be the last recipe of my Prickly Pear Series, so enjoy!

You’ll need:

Wild Pork Steaks  |  Margaritas  |  Fajita Seasoning  |  Jalapenos

 

Step 1 ~ 10 minutes

Place the wild pork steaks into a shallow dish. I didn’t tenderize mine first, but I wish I had. These steaks came from a tougher pig, and a good once-over with the tenderizing mallet would have been a good idea.


I’d suggest you give them a good beating before continuing.

Sprinkle the steaks generously on both sides with some fajita seasoning.

We love this Southwest Fajita Seasoning from Bolner’s Fiesta Spices. It’s very unique and bold.


 

Step 2 ~ 2 minutes

Pour 8 ounces of premixed margaritas over the steaks.

If you don’t have margaritas, combine 2 ounces tequila, 2 ounces lime juice {2 limes}, 1 Tbsp sugar, and 3 ounces water. Mix well and pour over the steaks.

 

Step 3 ~ 5 minutes

Finely chop 2 jalapenos, with or without seeds,

and sprinkle them over the tops of the steaks.

 

Step 4 ~ 1 – 2 hours

Cover and refrigerate the steaks for at least an hour and up to two hours.

 

Step 5 ~ 8 – 12 minutes

Meanwhile, prepare a hot fire in the pit.

These steaks need to be cooked hot and fast.


Arrange the steaks on the pit, jalapeno side up, and grill them for about 4 minutes per side.

The steaks need to cook to an internal temperature of at least 145°

with a 3 minute rest before serving.

Serve the steaks paired with a fresh salad, roasted potatoes, and another one of those famous Prickly Pear Margaritas.

On a side note, I recently received a very helpful chart with smoking times and temps from Joe at www.SmokedBBQSource.com. I wanted to share it with you, too. With all our holiday meal prep coming up over the next two months it might come in really handy for you! If you’re preparing venison, the lamb category on the chart may be the most closely related category. Let me know if you use this information and how it works for you!

In the meantime, sit back, relax, and enjoy a Margarita Wild Pork Steak.

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